Chicken Tikka Masala
Ingredients
2
Boneless/skinless chicken breasts
Marinade
Ingredients
¼ cup
Plain yogurt
2 tsps
Lemon juice
2 tsps
Oil
½ tsp
Salt
1 tsp
Ground coriander/cumin mix
¼ tsp
Tandoori masala
(optional)
⅛ tsp
Turmeric
¾ tsp
Garam masala
½ tsp
Chili powder
1 Tbsp
Garlic
(crushed)
1 Tbsp
Ginger
(crushed)
Instructions
1
In a foil tray, mix the marinade ingredients.
2
Add chicken and stir to coat thoroughly.
3
Cover and let marinate for at least 2 hours or overnight in the refrigerator.
4
Preheat oven to 400°F.
5
Bake chicken, covered, for 30 minutes or until cooked.
Gravy
Ingredients
1 Tbsp
Oil
1 Tbsp
Ghee
1 inch
Cinnamon stick
3
Cloves
1 cup
Onions
(crushed)
2 tsps
Ginger
(crushed)
2 tsps
Garlic
(crushed)
1 can
Crushed tomatoes
(14 oz)
1 Tbsp
Tomato purée or paste
1 Tbsp
Ketchup
½ tsp
Salt
½ tsp
Kashmiri chili powder
(medium heat)
2 tsps
Ground coriander/cumin mix
2 tsps
Garam masala
2 tsps
Dried fenugreek leaves
(kasuri methi)
2 Tbsps
Whipping cream
Instructions
1
Heat oil and ghee in a large saucepan on medium heat.
2
Add cinnamon stick, cloves, onions, ginger and garlic.
3
Cook stirring occasionally, until golden.
4
Add all the tomatoes and ketchup.
5
Cook for a couple of minutes, add all the seasonings minus the fenugreek leaves.
6
Do not add cream.
7
Stir and simmer, covered for 15 minutes on low heat.
8
Remove from heat.
9
Blend the sauce with a hand blender until smooth.
10
Add cream and blend again.
11
Add fenugreek leaves and heat thoroughly.
12
Add the cooked chicken, including the juices as needed for the gravy consistency.
13
Cook on medium heat for 10 minutes.
14
Serve with naan and rice with a side of onions marinated in salt and lemon juice.